Chili oil, many people do it wrong, no wonder there is no spicy taste. Isn t that the right thing to

Maybe it's because the elders in my family like to eat chili peppers, so I have been obsessed with chili peppers since I was very young, and since I was in junior high school, I have basically eaten at home without oily spicy peppers. After I got married, chili oil has become an indispensable condiment in my kitchen, whether it is making cold dishes, mixing noodles or accompanying meals, I have to put two spoonfuls of chili oil, these two spoons of chili oil seem to give food a magical magic, making people suddenly increase their appetite.

Growing up, I have also tasted a lot of chili oil, and the best chili oil I have ever eaten was in a small shop that sells cold skin. His chili oil is not only spicy, but also very "thick", mixed into the food, the chili oil will be tightly adsorbed on the surface of the food, and it will taste more mellow. This also subverted my long-standing impression of chili oil, because my previous impression of chili oil was as simple as heating the oil and then pouring the chili peppers, and the taste was just the pursuit of spiciness.

In order to learn this "magic chili oil" method, I ate cold skin in this shop for half a month, and the owner is also a refreshing person, and shared the method with me without reservation. After learning the method, I was very happy, and when I got home, I couldn't wait to get up and sit on the oil, the taste of chili oil is indeed much better than what I made before, not only spicy, but most importantly, "thick".

There are many details that need to be paid attention to if chili oil wants to be delicious, from the choice of chili pepper, the ratio of chili pepper to oil, the mastery of oil temperature, the number and time of oil splashing, and the preservation of chili oil, which can affect the quality of the finished chili oil product. The following small crispy meat will share with you the specific method of chili oil and several details that need to be paid attention to, there are many dry goods, welcome to collect and preserve.

If you want to succeed in chili oil, the choice of chili pepper is more important, and the variety of chili pepper can be selected according to your own preferences, extra spicy, medium spicy, spicy and casual, and generally local chili peppers are the most suitable for your taste.

When making chili oil, we must master the ratio of chili pepper to oil, if there are less chili peppers, the spicinessness is not enough, and if there are too many chili peppers, it is not suitable, and the most suitable ratio of chili peppers and edible oil is about 1:6. The ratio of coarse chili flakes to fine paprika is 2:

1. The chili noodles are fragrant and the chili powder is excellent.

To make chili oil, you need to pour oil three times, the first time the oil temperature is 6-7 hot, this oil temperature can stimulate the fragrance of chili pepper; The second time the oil is poured at a temperature of 4-5 to become hot, this oil temperature can bring out the spicy taste of the pepper; The last time the oil is poured at a temperature of about 3 percent, which can make the peppers release their color.

When making chili oil, you can put some spices in the chili peppers, such as onions, garlic, salt, and peppercorns.

The chili oil that comes out of this way is very spicy and delicious.

It should be right, the correct way is to splash it with oil, and it can't be too hot oil, it should be slowly cooled down with oil, and the pepper oil spilled is fragrant.

Wrong. To make chili oil, you should use hot oil, first light the fire, put the pot on the stove, and then put oil to raise the temperature of the oil to a relatively high temperature, and then put the chili pepper, which can stimulate the aroma of the chili pepper.

Many people will do chili oil, but many people can't do it well, the reason is that the details of the selection and production are wrong, today I share the chili oil of the Sichuan flavor, we all know that the chili oil of Sichuan is recognized as the best, its ruddy color, spicy but not dry taste and endless aftertaste aroma can always make people addicted.

1. If you want to make chili oil that is red, fragrant but not spicy, it is very important to choose what kind of chili oil to use. The fragrance of Erjingtiao pepper is strong, we can use 200 grams of Erjingtiao, the fragrance and coloring effect of bell pepper are good, you can use 300 grams, and the spiciness of these two kinds of peppers is very low, so such a choice can lay the foundation for achieving the effect of red and fragrant but not spicy. In addition, we can also add 30 grams of Sichuan pepper to increase the aftertaste.

If you want to be spicy, you can add millet pepper or Gutian pepper king in an appropriate amount to increase the spiciness.

2. We need to prepare some spices, 1 seedless grass fruit, 3 star anise, 2 bay leaves, 1 small piece of cinnamon, 2 good ginger, 2 pieces of dried ginger, 5 grams of white buttons, 1 yellow gardenia, 2 grams of cumin, 3 grams of green peppercorns. To add flavor to the accessories, prepare 5 shallots cut into sections, 6 cloves of garlic that are scattered with a knife, half a green onion cut into horse ear slices, and 1 piece of ginger cut into slices for later use.

3. Heat the pot first and then add the pepper and pepper, slowly fry the water of the pepper over low heat, fry the pepper until it is crispy, and wait for the pepper to cool down and put it into a stone mortar to pound into a chili powder that is not thick or fine, don't pound it too finely, the red oil made so has no layer and is not loud. Divide the pounded chili powder into 2 portions and set aside.

4. After the pot is heated, add 1000 grams of rapeseed oil, and turn off the heat when the oil temperature rises to smoke (about 240 degrees), this step is to remove the peculiar smell of rapeseed oil. When the oil temperature drops to 3, turn on low heat and add the green onions, ginger and garlic, and fry the green onions, ginger and garlic until they are a little browned.

5. Then put the prepared spices into the pot, try to let the spices be soaked and fried in the oil for a while, and the fragrance of the spices will be stimulated. Turn on the high heat to raise the temperature of the oil to 5 percent, turn off the heat, then pour half of the oil into the top of the pepper several times, and stir it with each spoonful of oil to make the hot oil stir up the mushy but not burnt taste.

6. Wait until the oil temperature drops to 40% hot, pour the other half of the chili powder into the bowl with oil, and then pour the remaining oil in the pot into it. Then pour in the white sesame seeds and let the residual temperature soak the sesame seeds until fragrant.

7. Finally, seal the plastic wrap and simmer for more than 24 hours, so that it can be completely soaked into the flavor, the color is ruddy, spicy but not dry, and the chili oil with endless aftertaste is ready. This is the kind of chili oil you want that is red and fragrant but not spicy.

When we make chili oil, we try not to use the finished chili powder, because the ready-made chili powder on the market is a raw product, and the oil boiled out of such chili powder has neither color nor fragrance, and the most feared thing is that it is not clean.

Prepare the utensils, then put in 100 grams of coarse chili flakes, then add 100 grams of zinc, add an appropriate amount of salt, stir evenly, and then add an appropriate amount of cooked cold oil, stir evenly.

When making chili oil, you can put the salad oil in the pot first, wait until the oil is hot, then put the chili seeds into the pot, then put the chili flakes, then pour in some pepper, and put in some sesame oil, so that the chili oil is very fragrant, but not spicy at all.

Start by grinding the chili peppers into a powder and then add some white sesame seeds. Heat the oil and put in the ingredients, then take out the ingredients, pour the oil into the chili powder and stir well.

Ingredients: coarse chili noodles, fine chili noodles, green onions, ginger, coriander, bay leaves, star anise, cinnamon, rapeseed oil, white sesame seeds.

To make chili oil, you need to prepare coarse and fine chili noodles, not just one, and coarse chili noodles are more than half of fine chili noodles are the most suitable.

Put the chili noodles in a pot, stir well, put the white sesame seeds into the pot, turn on low heat to fry it until fragrant, pour it into the chili noodles after cooling, mix evenly and set aside.

Then clean ginger, green onions, coriander, bay leaves, star anise, cinnamon, and set aside, these are the spices used in frying oil, which are indispensable, and they are one of the keys to making chili oil fragrant.

Add an appropriate amount of cooking oil to the pot, if you want to taste more fragrant, it is more appropriate to use rapeseed oil, after the oil is put into the pot, then pour all the above spices into the oil pan, then turn on low heat and fry.

During the frying process, do not adjust the high heat, and keep the effect so that the aroma of the spices can be integrated into the oil, as the high heat will fry the ingredients and destroy the taste.

Fry until the spices are browned and quickly take out, after the salvage is clean, then turn off the heat, wait for more than ten seconds, if you hurriedly pour hot oil, it will be hot and paste, so wait for a while, scoop up a part of the hot oil and pour it into the pepper noodles, it is best to stir while pouring, heat evenly, and will not let the surface paste off.

After wetting the chili noodles, wait another 30 seconds, when the time is up, scoop a part of the hot oil into the chili noodles and stir well.

Continue to wait for 30 seconds, pour the remaining cooking oil into the chili noodles, if there is too much spice oil, you can put the spice oil into another container, and wait for the filling, or stir-fry, you can use it, no waste at all.

Finally, drop a few drops of vinegar in the chili oil, stir well, and the vinegar flavor volatilizes, so that the chili oil is ready, and after the chili oil cools down, put it in a bottle, and take it at any time if you want to eat, but use a clean spoon when you take it.

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Put chili noodles and white sesame seeds in the bowl, add cooking oil, sugar, white wine, put oil in the pot, put green onions, ginger, star anise, peppercorns, bay leaves after the oil is hot, and then take it out, pour the cooking oil on top of the chili noodles, and the delicious chili oil is ready.

Prepare dried chili noodles, white sesame seeds, cooking oil, ingredients, pepper, five-spice powder, salt, put the prepared ingredients in a container, add oil to the pot, put in the ingredients after heating, turn off the heat after the oil is burned to ninety percent hot, and remove the ingredients, pour the heated oil into the container and stir evenly.

1.Put the pot on the heat, add the vegetable oil, bring to a boil, add the green onion root, ginger slices, garlic cloves, cinnamon, star anise, grass fruit, comfrey, coriander and fry until fragrant, and remove all the residues.

2.Put the chili noodles in a stainless steel basin for later use.

3.Put the Dahongpao peppercorns into the pot, fry them in vegetable oil to bring out the fragrance and numbness, take out the peppercorns, pour the oil into the bucket of pepper noodles, stir well and let it stand overnight.

Method: 1. Put the chili powder in a pot and put all the spices in. Take another pot of rapeseed oil and burn it until it smokes, and then cool it naturally to eighty percent hot, the standard is to put in a ginger slice, and the ginger slices can be surrounded by continuous bubbles.

2. Pour 80% of the hot oil into the pot with chili powder and spices, stirring as you pour, until all are poured in.

3. Put this pot on the fire, boil over medium-low heat, and stir constantly with a long-handled spoon to avoid sticking the pot.

4. Boil for 5 minutes, turn off the heat, sprinkle in sesame seeds and cover with a lid, wait for the oil to cool completely, and a pot of authentic red oil is good.

First, we have to find out where the aroma and spiciness of chili oil come from? First of all, let's talk about incense, let's put aside those programs that add additives indiscriminately, which is not good for health, and we don't mention it. The fragrance of chili oil comes from various spices, which are released by the stimulation of high-temperature oil, and most of this fragrance is stored in the oil under certain oil temperature conditions.

Therefore, in the process of making red oil, we can smell the fragrance from a distance, but after the oil temperature drops, we can only smell the fragrance when stirring the red oil, which is chili oil, so we must control this degree when making red oil. I'll talk about red oil making later.

Let's talk about spicy. Spicy, mainly from chili peppers, red oil production, other spices bring not much spiciness. There are many types of chili peppers, and there are many origins.

Usually I distinguish by the spiciness of the chili pepper, and the extra spicy is such as Indian pepper and millet spicy. Medium-spicy two wattle strips, etc. The next spicy new generation and so on.

The variety is only one factor that determines whether it is spicy or not. The point is here, pay attention to Ha: chili pepper also belongs to spices, because the temperature of the heated oil also determines the amount of spiciness released by itself, we often put one-third of the chili pepper in actual operation, for lifting the fragrance of the chili, the oil temperature drops to a certain extent and then put one-third of the chili pepper, used to lift the spiciness, and finally when the oil temperature drops again, put the rest of the chili pepper to take color.

Therefore, other people's red oil is fragrant but not spicy, mainly: reasonable, scientific adjustment of the fragrance of spices including chili peppers, and reasonable publicity of the spicy degree of chili peppers, so as to obtain, smell fragrant, eat non-spicy red oil.

In addition, we will give you a red oil production plan, which is only for the reference of colleagues. Ingredients: Refined vegetable oil: one-third of high-spicy, medium-spicy, one-third of ordinary chili pepper, star anise, cumin, bay leaf, pepper, salt, appropriate amount of ginger, onion, appropriate amount of green onion, appropriate amount of sesame seeds.

Production method: After soaking the spices in warm water, control the water Fry the chili pepper in oil and fry it crispy, pound it finely and set aside The spices in the cold oil are stir-fried and yellow, and the oil temperature is hot to seven or eight percent Cool for one minute under the first chili noodles, stir evenly The oil temperature drops to fifty percent hot, and the second time the oil temperature drops to four percent hot, and the remaining chili noodles and sesame seeds are stirred evenly The red oil is completed. It can be used after 24 hours of rest.

First of all, you should choose the chili noodles that are not too spicy, put the thick and thin chili noodles in the bowl, then add some white sesame seeds and salt, an appropriate amount of cooking oil and an appropriate amount of white wine, heat the oil, put the coriander, onion, green onion segments, cinnamon, bay leaves, put them in the pot and fry them until fragrant, take out the side dishes, and then pour the oil into the bowl, so that the chili oil is fragrant but not spicy.

The first step is to clean the chili peppers, cut them into small pieces, soak them in water for five minutes, and then remove them to dry. The second step is to put oil in the pot, put the oil in the pot, and wait for the oil to heat up, turn off the heat and take it out. The chili oil that comes out of this way is very fragrant.